Schielke
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Posts posted by Schielke
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Mouthwash
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Gin and Juice.
Little did we know that the Great Snoop Dogg graced our boards! Welcome Snoop!
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Citris and Herb rubbed roast chicken with root vegetables
I made a sauce for it by reducing some chicken stock with rosemary and a couple pats of butter.
We drank a Cantillion Gueuze Lambic Ale with it, awesome.
Leftovers are sitting in the office fridge calling my name...but I must be strong until lunchtime.
Ben
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Raga has tasty naan too... I forgot about them.
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Yeah, I find them clumsy and a pain to clean. For me it takes more time to get out the press, peel the garlic, press it, get the last little hanger on pieces, clean it, and put it away than it does to whack it with my palm, chop it up and wipe the blade.
I think that the flavor issue might be due to the damaging of the cell structure in the garlic, which can lead to that raw or overpowering garlic flavor.
Ben
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Also, I had a great chili-lemonade at Shimania.
Ben
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I have been to Shamiana and Sahib and liked both of them. They are both a bit more upscale than the average joint and their prices reflect it a bit. Not fancy, but they try a little harder I think.
We had a really interesting app at Sahib called the (something) porcupine: it was a crab cake with spices and cream cheese that had all of these really thin uncooked noodles stuck to it like a porcupine. Pretty interesting, but pretty ackward.
Ben
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I just got a hilarious reply from the director at West, he sent me the directions on how to make a Fizzy Gillespie and commented that they all think that a Fuzzy Guiseppe (how I have been refering to it this whole time) will make a great drink.
It is a wonder how I even tie my shoes sometimes.
Ben
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The South End is for tourists.
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From this Sunday through Mar 31 (Friday and Sat excluded), you can go get a three course indian meal and any of the places listed below for only $15. $1 dollar of each meal goes to UNICEF.
You can bet your sweet ass that I am gonna check it out.
Ben
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Bukhara in Issaquah (425-392-8743)
India Gate in Bellevue (425-747-1075)
Raga Cuisine of India in Kirkland (425-827-3300)
Sahib in Redmond (425-883-8989)
Kanishka in Redmond (425-869-9182)
Mayuri Indian Cuisine in Bellevue (425-641-4442)
Shamiana Restaurant in Kirkland (425-827-4902)
Banjara Cuisine of India (206-282-7752)
Chutneys Bistro in Wallingford (206-634-1000) and Queen Anne (206-284-6799)
Masala of India Cuisine (206-417-1118)
Shamiana Restaurant (206-524-3664)
Bombay Grill and Lounge (206-548-9999)
India Bistro (206-783-5080)
Sahib in Edmonds (425-775-2828)
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Here is a whole article on Meridian Restaurant's closing.
Aparently tons of people had gift certificates to the place and were all pissed...then Ivars stepped up to the plate and is honoring all of them. Go Ivars!
Ben
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I was surprised to see a new episode of this great show (I loved the Sexy Beast parody). I guess the new season just started, however what pisses me off is that FTV mentioned NOTHING about the start of the new season. I almost missed it and I watch the darn channel everyday. They should really advertise before the beginning of any new season.
FM
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I made a variation on Suvir's mutter paneer recipe. Instead of Paneer, I put in chicken and roasted cauliflower. Also I decided to try using butter instead of yoghurt. It resulted in a nice richness to the gravy that blended well with the cauliflower.
Leftovers were much appreciated today for lunch. The whole office was lusting after the aroma.
Ben
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I think it was something different, it was packaged up near the meat for shabu shabu preperations.
Ben
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From what I understand it results in a much more even grind. A spice grinder just keeps whirring around making your already grinded parts even smaller.
Ben
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Klink, do you remember what that bacon was that we saw at Uyjamaia (I will never remember how to spell it)? It was sliced pretty thin, but looked really great!
Ben
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Applewood smoked certainly has a ring to it, which I would guess is why it is successful.
Ben
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Also you need less artifical sweetner than sugar to achieve the same sweetness. The liquid can only hold so much of a sugar concentration at room temp.
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Maybe that is why he stopped drinking.
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Yeah, I think you guys are going to love it. I am just about to contact them about the recipe.
Ben
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I look forward to my own farmhouse cheddar when I return home. I must check out those crackers.
You make your own farmhouse cheddar? Maybe Kirkland is better than I thought.
Another good reason to make fake cheese is that you are a robot sent from a distant, evil planet to make humanity your slaves. I'm not naming names here, just saying, that's a good reason.
Yes, didn't you know this is a farmhouse style condo?
Ben
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West
After a long wait at the Canadian border the other weekend, I was ready for my dinner at West. We took a short cab ride from the hotel and shortly arrived at West. From the outside, West has a classy minimalist look. Upon entry, there is a real energy to the dining room. You immediately look across the main dining room and then to a large window that shows part of the kitchen. To the right was the bar that ran the length of their impressive Wall of Wine. The color and decor was vibrant but not gaudy and had a youthful energy to it. I really liked this dining room.
We were immediately greeted by the hostess and had our coats taken. Even though we were a bit early for our reservation, she took us directly to our table. The table was great! We managed to get a great view of the open kitchen's staging area and I positioned myself so I could watch Chef Hawksworth finish dishes and run the kitchen.
Our waitress introduced herself and since I am terrible with names I promptly forgot. She was great though! Very knowledgable and friendly. She presented us with menus and a wine list to peruse while we enjoyed a cocktail.
Cocktails
Whoever the bartender is at West is doing a great job. Everything that we ordered from the bar was top notch. They are utilizing some great cocktail recipes and experienced bartenders.
The China Girl had vodka, lychee liquor, honeydew puree, and lemon juice. It was a very refreshing cocktail to start off the evening.
My other companions had the Velvet Fog and a Gin and Tonic. The Velvet Fog contained Vodka, alize red passion, blue curacao and lemon juice. The Gin and Tonic was well mixed too.
One member of our group loved the cocktails so much that she decided to order a couple more throughout dinner instead of wine. One of her cocktails in particular stood out. It was the Fuzzy Guiseppe, which contained Stoli Rasberry Vodka, white creme de cacao, chambord, and champagne. I have to learn the proportions of this drink. I think I will call West to see if they would mind giving it out. It was delicious.
Wine
We decided to take the recommendation of the Sommelier and go with two BC wines. The first was Gehringer Brothers "Private Reserve" 00, a great riesling that paired well with the lighter dishes at the beginning of the meal. After the riesling, we went with Kettle Valley "Old Main Red" (Cab Sauv/Merlot Blend) '98. Each one was very food friendly and a nice selection.
Food
Canapés
We started the meal with some absolutely delicious canapés. They had sea trout, crab, shrimp, and cucumber with avocado in a cute little shell. These were so fresh tasting and had such a vibrant flavor. Everybody at the table loved them and agreed that they were a highlight of the evening. A wonderful start.
Vancouver 'Pacific Orchard' Oyster with Japanese Dressing
I don't eat oysters very often. Every time I eat them I wonder why I don't eat more of them. The oyster was presented on a little mound of salt. The oyster was topped with a nice dice of vegetables (that I am currently forgetting) and a nice dashi based dressing. Nicely sweet oyster with a great texture. The topping added a good textural component too. The crunchiness of the vegetables with the light fleshiness of the oyster made this very approachable. Down in one go and a smile on my face.
Ahi Tuna Carpacio with Fresh Wasabi and Celery Jus
First let me say that fresh Wasabi is the bomb. The flavor is a bit more mild than the regular crap but is much more refined. The texture is very nice with a nearly granular mouthfeel. The dish was presented as a small pile of lightly seared Ahi Tuna in a drizzle of Celery Jus topped with the beautiful green freshly grated wasabi. This was a very clean tasting dish.
Side Stripe Prawn and Dashi Custard
This was a fun dish from a visual standpoint. A small coffee cup and saucer came out and was placed in front of us. Looking into the cup reminded me of coffee since the custard was covered with a thin layer of dark dashi. The aroma of this dish was stunning, the rich smell of prawns and soy filled the air around each dish. The custard was prawn flavored and had chunks of meat at the bottom which was a nice texture contrast to the first 2/3 of smooth custard.
Seared Foie Gras and Scallop with Pine Mushrooms and Spiced Duck Broth
This was an interesting dish to me. The only foie that I have had has been prepared with a sweet sauce or topping. This preparation was a bowl of duck stock, mushrooms, and a kind of red seaweed that looked like noodles; A scallop was placed in the center and topped with the piece of foie. I think that on a conceptual level this dish was great. It had a great visual appeal and took a play off of the standard scallop and foie routine. Everything was cooked perfectly in this dish. The duck stock was amazing. For some reason the dish did not come together though. I felt as if I was eating separate pieces of food on the same place without cohesion. I think that the plating of this dish may have had something to do with it...but I can't put my finger on it.
When I spoke briefly with Cabrales at dinner, she mentioned the dish and I would like to hear more of what she has to say.
Caramelized Veal Tongue with lobster and White Onion Puree
I had never had tongue before and was slightly apprehensive about eating it. As a child I recall telling somebody that I would never eat anything that could taste me back. This mental block passed quickly and I was rewarded with a newfound appreciation for tongue. It was beautifully prepared and meltingly tender. The tongue rested on top of the delicious White Onion Puree and was topped with the chunks of lobster. These were topped with the best god damn potato chip I have ever had. Calling it a potato chip is slighting its perfection. Let's just call it good. The other great thing about this dish was that Katie could not get too far beyond her mental block and I got to eat more of it. She told me that she ate the "tip of the tongue" and liked it, but still has something against eating baby cow tongues. hehehe.
Queen Charlotte Sole with Brioche and Truffle Crust
Again, we have a visual dynamo. A large white plate was presented with a small piece (1" x 2") of white sole. Down the middle of the fish ran a ridge of brioche crumbs and white truffle. On one side of the plate was a thin white sauce of which I can't remember the composition. The result was a stunning display of shades of white. The flavor backed up this one's good looks to boot. The fish was moist and cooked shy of flaking. The crust worked with the sole perfectly and I relished my first white truffle experience. Good stuff.
This was Katie's favorite dish.
Roast Suckling Pork with Pomme Puree, Apricot Majoram Jus
I will forever remember this pork. The skin of the pork was the crispiest, most delicious, best thing ever. The apricot was a great sweet/acid pairing that hooked everything together. Best pork ever. I now have a standard by which my future pork dealings will be compared.
Cinnamon Doughnut with Chocolate Sauce, Baked Panna Cotta and Tangerine Jus
This dish was two small Cinnamon Doughnuts stacked on top of each other on one end of a rectangular plate with the Panna Cotta and Tangerine Sorbet at the other. The panna cotta and sorbet were nicely balanced and a delight to eat with the doughnut. The one thing I would improve would be the texture of the doughnut. It was a little too hard for my tastes and I suspect it had been fried a shade too long.
Steamed Chocolate Marzipan Pudding with Raspberry Tarragon Sorbet Truffle, Frozen Malted Milk Chocolate Souffle
I am officially classifying this dessert as the best dessert I have ever eaten. Wow, everything was top notch. My favorite part was the frozen malt souffle, it was creamy and slightly malty. The truffle was a ball of Raspberry Tarragon Sorbet covered with a shell of thick dark chocolate and sliced in half.
A big bunch of kudos go to dessert chef Rhonda Viani. One of my dining companions broke his etiquette filter and licked the plate. He thought that nobody saw him, but Chef Hawksworth's eagle eye caught him in the act. My companion reports that the lick was worth it.
Pettit Fours
We received a nice tray of meringue stars and chunks of delicious fudge. They were lovely and a great end to a wonderful evening.
Conclusion
The service at West is a class act, they were incredibly helpful and accommodating. Every member of the staff that we interacted with was a delight. They took great care of us the entire evening, we even chatted with the Hostess about other places to check out while in town, which was very helpful.
The food, as you may have gathered above, was exceptional. Our entire party had a great time and have nothing but accolades for Chef Hawksworth and Crew.
I look forward to returning in the future.
Ben
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Roc-a-Fella Records invest in Vodka
Hell, if it is good enough for Jay-Z, it is good enough for me.
So, has anybody tasted/sprayed a ho with this stuff?
Ben
Coffee Mugs
in Coffee & Tea
Posted
From the skulls of my defeated enemies.